Apple-Stuffed French Toast With Butterscotch Sauce

Surprise your loved ones with this lovely French toast, wedged with sweet red-skinned apples and dripping with indulgent butterscotch sauce. It makes for the perfect breakfast-in-bed recipe, complete with a serve of hot coffee or tea.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 30 mins
Difficulty Level: 2/5

Ingredients

• 2 large red-skinned apples
• ¼ cup (55 g) caster sugar
• 2 tsps finely grated lemon rind
• 1 tsp ground cinnamon
• 4 eggs
• ¾ cup (180 ml) milk
• ¼ cup (60 ml) pouring cream
• ¼ cup (55 g) caster sugar, extra
• 4 3 cm thick slices brioche
• 60 g butter
• 2 tsps icing sugar

BUTTERSCOTCH SAUCE

• 80 g butter
• ⅓ cup (75 g) firmly packed light brown sugar
• ⅔ cup (160 ml) pouring cream

Steps

01. Peel, quarter and core apples; slice thinly. In a medium bowl, combine apple, sugar, rind and cinnamon.

02. In a large bowl, whisk eggs, milk, cream and extra sugar until combined.

Preheat oven to 180 C.

04. Cut a pocket into one side of each brioche slice, leaving at least 1 cm border. Push apple slices into pockets; reserve any liquid in base of bowl for the butterscotch sauce. Dip brioche in egg mixture on both sides; transfer to a shallow tray or dish. Pour any remaining egg mixture over bread.

05. In a large frying pan, heat half the butter; cook half the bread until browned on both sides. Transfer to a baking paper-lined oven tray. Wipe out pan; repeat with remaining butter and bread. Place tray in oven; bake about 10 mins or until apple is tender.

Make butterscotch sauce.

07. Dust french toast with sifted icing sugar; serve with butterscotch sauce. Accompany with yoghurt or cream, if you like.

BUTTERSCOTCH SAUCE

01. In a medium saucepan, combine butter, sugar, cream and reserved apple liquid; stir over low heat until butter has melted. Bring to the boil.

Photo: bauersyndication.com.au